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What is the best brand of cucumber pickles?
I would like to buy pickles from Brooklyn Brine. They have a hashgacha, but it is not through an agency, it is just a rabbi working on his own. And I don’t know him, and I’m not aware he was ever affiliated with a certifying agency.
So I’m not buying them.
Flaums (but only the family pack)
Really????????
Batampte. They’re lower in price than any other brand and you can buy them in any store.
commercial. claussen. freshly picked, the pickle guys.
So can someone figure out who this guy is, and why I should rely on him? Bec I really really wanna buy these pickles.
I saw that as of last year, Brooklyn Brine Company was “working” on getting hashgacha.
If they were smart, they’d just get the OU or OK or Kof K to supervise them. That way, they’d be able to sell all over the world in every kosher market and they’d have a nice, lucrative operation.
the pickle store on the LES
Hey all, Shamus here with Brooklyn Brine. Our Rabbi is Samuel Gringras, he can be reached at (212) 673-4576. Our certificate is a Kashruth, and our symbol is K with O C S written into it. We are located at 574 President st, serving fresh ferments aged in oak bourbon barrels and other seasonal pickles. Our store hours are m-sat 9-5. We can be reached at (347) 223-4345 with any questions. Thanks for your interest in our company. Cheers!
@brooklyn brine
Thanks for coming to post here. Your stuff looks really good and I’m kind of dying to buy a jar.
I can’t seem to find any hits when I google his name, or OCS. I can’t really rely on a kosher certification unless I can verify that it is from someone who is experienced in the industry and who has standards that I can trust. If I don’t know the agency personally, I’d need to rely on other people who do know it personally.
That’s why it is always really best to have a name brand certification. Such as the OU, OK, Chof-K, Star-K, cRc.
Twisted’s Pickles. We stock cucumber in brine, cauliflower in brine, turnip in brine. We also do saurkraut. Trouble is you need to come to me in Jerusalem for samples. For the free and the brave, here are some recipe outlines:
Standard brine: 1/4 cup salt to quart, use kosher salt, do not use anything iodized. Using only the freshest produce, pack a 2quart/litre clean glass sealable jar. Add 3-4 cloves garlic, and tablespoon of pickling spice (coriander black peppercorn, mustard, dill seed, allspice, cinnamon, black cumin (ketzach, black nigella). Boil enough brine to fill the stuffed jar. Cap and let cool. Refrigerate. Cucumbers are done in a day, but more complexly flavored in one week.
For the really adventurous, try to get a large crock of say 3 gallons. Fill with cucumbers and spices, layered with fresh grape leaves (seasonal). Fill with cold brine, seal with food grade large plastic bag filled with water. Let stand two weeks. If not invaded by kahm yeast, you will have medium sour perfectly crunchy pickles
twisted: I like full sour pickles. How long does that take?
My husband makes awesome pickles. And he makes me a special jar for me with no chili peppers in it.
Best American brand is Bubbie’s. However, the very best are the ones from Eretz Yisroel kibbutzim, such as Yavne and Darom.
Pickle Licious in Teaneck makes the best pickles. They’re fresh with no added preservatives. Lots of flavors, and all under the RCBC hashgocha.
Claussen Pickles Hearty Garlic Deli Style Sandwich Slices
Hands Down.
They could be found at your local shoprite refrigerator section. but they aren’t cheap.
@ poopa_bar_abba check out this video at the 5 minute mark, it shows our factory getting inspected:
Cheers!
edited. I’m sorry, we don’t allow outside links on this site. You can try giving instructions on how to google for the video, although, I doubt that a video would be enough for most kosher consumers. They’d probably want independent verification of who the certifier is and why he is qualified to be certifying. -Mod 95
I have a feeling this will spiral downward quickly and thread should be stopped.
We’ll see. If it spirals, we’ll close it.
poopa- ha ha. you stink.
twisted- im fully ready to come get a sample. shouldnt be more than a ten minute busride. but i only eat badatz rubin and landau.
popa, just eat them. I don’t think any bacon grease got on the cucumbers while they were in the vegetable store.
🙂
syag: In this case, I’m most concerned about the keilim and the barrels, since probably many of the things are davar charif, and assur even if it is eino ben yomo.
I am well aware. That was a joke.
I like Guss pickles. Especially the spicy ones.
NOT VLASTIC!
I personally like Batampte and Gus’s. The Batampte pickled tomatoes and garlic pickles are especially yummy.
Vlasic are polish pickles which means they add sugar and vinegar. Israeli pickles have vinegar but no sugar. Jewish sour pickles have no vinegar or sugar. They ferment naturally which is why there is a thick cloudy brine.
poppa, it took us a spell to eat the 8 kilo batch, and they soured as they went. You could also try transferring to or starting in a wooden container, and the barrel I am sure has its influence. In the crock recipe, the tannins from the grape leaves contribute is the key.
Syag, I suppose you would not like my pickle jalapenos.
Toi, this establishment operates on the eid ehad neeman bissurim metnod, but you could come for a tutorial.
The Pickle Guys in Brooklyn will pickle anything for you. Last time I was in there, they were pickling watermelon and what looked like kumquats (I’m sure this is spelled wrong).
twisted – not at all, but my kids sure would. His recipe is a lot like yours but he doesn’t boil the brine and we over-do the garlic. It’s the best part. He also pickles green tomatoes.
Syag, green tomatoes is an art form and I am a stickler for green cherry tomatoes, which is very tough to get in quantity unless you grow it yourself. Also in EY there are only hot paprika types, not thick walled like jalapeno, so I made just 35 ml from a single plant. This year iyh, there will be thirty plants. It’s a mild jalapeno named Pizza.
I’m agonna make me a pickles tonight. I just posted it here to make sure that I do.
They’s gonna be the best thing since spent beer grain bread.
syag- im in. how do we figure this out? maybe ask a mod to email me your number?
Toi – I thought you weren’t in the US. I guess I would have to mail it then. Or come to a starbucks in Chicago and I’ll run some over! I never tried pickles with my coffee but I am willing to consider it.
Torah613Torah – I only like those when they’re chopped up in salads.
And I made pickles. Lots and lots of pickles. I put in some hot peppers that I bought. I made one big jar (the wal mart size) and one small jar (the clausen size).
I put some rye in the small one. ^—^
You should hire me, I will certify it.
The grain alcohol.
Funny, I just used a recipe that called for pickle juice in the rye bread.
And I made pickles. Lots and lots of pickles. I put in some hot peppers that I bought. I made one big jar (the wal mart size) and one small jar (the clausen size).
I put some rye in the small one. ^—^
And they are both covered in thick white mold. And look terrible. And I’ll wash off the mold and eat one tonight and see what happens.
the white mold that forms in homemade pickles and makes the liquid cloudy is harmless. You sometimes see it in commercial pickles as well.
and adding a small piece of rye bread to the pickling jar was common practice. the idea was that it causes it to pickle faster and better. Don’t know if it is true.
i think Strub’s pickles their from canada are the best pickles also their hot peppers
This thread makes me think of delicious and healthy Sauerkraut too.
I opened the small jar and the pickles themselves were kind of gross, so I threw it out. Maybe I’ll eat the bottom layer from the big jar.
so I threw it out
That’s okay, they were probably ??? ???? ????? ????. 😉
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